Beef and Onion Soup

Beef and Onion Soup

Beef and Onion SoupMore than onion soup, my Beef and Onion Soup is just loaded with nutritious organic alliums, medicinal mushrooms and organic vegetables in a free range beef bone broth; this soup is medicinal food for a very cold and wet winter! I have mentioned before that I am a member of our local CSA Farm, Seeds and Spores, where the owners raise and process highlander beef and heritage pork, grow fabulous organic vegetables and provide us with healthy cage free, free range eggs! Needless to say I am blessed to live in such a wholesome area of our country! That said, we are way up north and it gets cold here, very cold. So, yesterday while rummaging through my freezer, I discovered a package of highlander beef soup bones and since I had an abundance of stored organic onions, you guessed it, Beef and Onion Soup was on the menu! I added an array of medicinal mushrooms like maitake and enoki, organic acorn squash, celery and carrots and organic parsley and escarole for some green. My Beef and Onion Soup is a winner! Keep this recipe and Enjoy!

1/2 cup extra virgin olive oil, divided

1-2 lbs package of free range beef soup bones

1/4 cup organic cider vinegar

1 32 ounce package organic unsalted vegetable broth

15 organic onions, peeled and sliced 

2 teaspoons Himalayan pink salt

2 teaspoons grey salt

2 teaspoons ground pepper, divided(veggie pepper from frontier is great)

2 teaspoons dried organic thyme leaves, divided 

1 teaspoon dried organic marjoram 

1/2 cup medium dry sherry

Boiling water to extend broth

1 organic acorn squash, peeled and cubed

3 organic carrots, peeled and cut up

2 cups organic chopped celery 

1 bunch organic flat leaf parsley, roughly chopped 

1/2 bunch organic escarole, roughly chopped

2 cups organic medicinal mushrooms, chopped

Parmesan or Gruyere cheese for serving, optional

You will need a chef’s pan for the onions and a large stock pot

Add the divided olive oil in each pan and heat each to medium high

Add the onions to the chef’s pan with the grey salt, half of the pepper and thyme, lower temperature and sauté for 30 minutes until onions are brown and softened, add the sherry and turn off heat

In the stockpot, add the beef bones and brown with the Himalayan salt, remaining pepper and thyme, the marjoram and vinegar

Add the broth and boiling water as needed, add the carrots, celery and cubed squash 

Go back to chef’s pan and scrape up the brown bits with the onions, transfer the onions to the stock pot

Reduce the temperature to simmer, add additional water if necessary 

Finally add the chopped parsley and escarole and mushrooms

Simmer the soup for 3-4 hours until beef falls off bones

Serve my Beef and Onion Soup with parmesan cheese and crusty bread, Enjoy and stay warm.

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